[Benito]

Here’s my recent baking.

100% Whole Wheat Double Black Sesame Sourdough Hokkaido Milk Bread

Soft Pretzels version 3.0, I’ve reduced the hydration to improve dough handling.

Anko Black Sesame 20% Whole Wheat Sourdough Sandwich Bread. Anko is azuki bean paste which I make in a chunky style.

10% Whole Red Fife Sourdough Barbari Bread. Red Fife is Canada’s oldest known heritage wheat. First grown in 1842 by a Scottish immigrant farmer named David Fife in Otonabee Township, Ontario.

 

[Benito]

More recent baking.

Sourdough Pretzels. I’ve updated my soft pretzel formula and converted it from commercial yeast to sourdough.

Daifuku Mochi filled with my homemade anko paste.

Saccharified Seven Grain Porridge Sourdough Sandwich Bread. Saccharification is a process whereby amylase is harnessed to breakdown complex starches into smaller molecules like sugars. This brings out a sweetness in something that we wouldn’t otherwise be able to taste without actually needing to add sugar. In this case, I prepared a steel cut seven grain porridge, added diastatic malt (which has active amylase in it) and held it in a water bath at 148°F for 6 hours. Once it cooled I added it to the dough for the bread.

Strawberry Lemon Loaf Cake.

Saccharified Fermented Seven Grain Porridge (20%) Sourdough Sandwich Bread. This time the seven grain porridge comprised 20% of the total dough. After saccharification and cooling of the porridge, when it was time to make the sourdough levain, I added starter to the porridge as well so that it fermented ahead of adding it to the dough. This additional fermentation meant that I was able to speed up the fermentation process for this loaf without compromising the flavour while still only using the natural microbes in my sourdough starter (ie no commercial yeast). Using this much porridge makes the bread almost custard like, even after freezing and toasting.

 

[Benito]

Finally, I’ve adjusted my Sourdough Shio Pan formula by adding a tangzhong. A tangzhong is essentially a very stiff roux and it is a great way of making your bread fluffier and greatly slows down staling. Essentially by cooking the flour with water or milk or other liquid, the baker pregelatinizes the starch which gives those benefits. For these shio pan, I also tried fermenting the tangzhong to again speed up the fermentation which is otherwise slow because of the enrichments in the dough.

This tunnel/hole is where the butter block was before the shio pan was baked and is intentional.

Shio pan make excellent ice cream sandwiches, in this case using black sesame ice cream from T&T.

 

[Northern Light]

Hold on @Benito

I need to report my complete and utter shock that you did not make your own Black Sesame Ice Cream from scratch; cutting corners, Tsk Tsk.



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Great looking baking, as always!

 

[artyboy123]

Hold on @Benito

I need to report my complete and utter shock that you did not make your own Black Sesame Ice Cream from scratch; cutting corners, Tsk Tsk.



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Great looking baking, as always!

@Benito

I suggest seriously doing a pop-up sale or running a "mini bakery" out of your place of residence!

Super clean baking and aesthetic on points